Veal ribeye, earthy vegetables, and marrow gravy from the barbecue

30 - 60 minutes
veal ribeye
Culinaire Saisonnier


Cut the rib eye into thick slices, heat up the barbecue, and roast the rib eye on all sides until nicely golden brown. Wrap in aluminium foil and allow to cook on a block of charred wood in the barbecue, until the desired cuisson. Sous vide the salsify and goose fat and cook for 13 minutes with steam in the oven. Repeat with the sunchoke and butter and cook it for 12 minutes.

Cut the potatoes into slices, cut into rounds, and confit in goose fat. Sweat the onions for the compote in butter and add the honey, red wine, and balsamic vinegar. Simmer at a low heat. Place the rinsed marrow on a cooler spot on the wood in the barbecue. Sweat the shallots and garlic for the gravy, add the red wine vinegar, and reduce to a quarter. Now add the red wine and reduce to half. Then add the veal fond and reduce to 1 litre. Add the marrow, blend the gravy, and pass it through a fine sieve.

Plate all the components and drizzle the gravy on top.


  • cream of parsnip
  • 1 piece of veal ribeye
  • onion crisps

For the salsify:

  • 500 g peeled salsify
  • 100 g goose fat

For the sunchoke:

  • 500 g cleaned sunchoke
  • 50 g butter

For the onion compote:

  • 500 g finely diced onion
  • 60 g butter
  • 50 g honey
  • 250 g red wine
  • 50 g balsamic vinegar

For the potato confit:

  • 2 large potatoes
  • 200 g goose fat

For the smoked marrow gravy:

  • 250 g shallot
  • 25 g garlic
  • 250 g red wine vinegar
  • 1 l red wine
  • 1 l veal fond
  • 50 g beef marrow

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